Tag Archives: fatty acids

383-388 S. Cerina, V. Krastina and I. Vitina
Production and Expenses of Enriched Composition Broiler Chicken Meat in Latvia
Abstract |

Production and Expenses of Enriched Composition Broiler Chicken Meat in Latvia

S. Cerina, V. Krastina and I. Vitina

Research Institute of Biotechnology and Veterinary Medicine “Sigra” of Latvia University of Agriculture, Institūta 1, Sigulda, Latvia; LV–2150, e–mail: sigra@lis.lv

Abstract:

Enriched composition of broiler chicken meat, in comparison with commercial mass production, contains increased levels of ω–6 and ω–3 fatty acids and carotenoids complex, which positively influence human health and prevent risk factors that cause various diseases. The aim of the investigations was to evaluate the possibility of obtaining an enriched composition broiler chicken meat and to evaluate the expenses of production in bio-economic aspects by using vegetable oils that contain an increased amount of ω–6 and ω–3 fatty acids level and an additive of carotenoids complex “Karotinas V”. The feeding trial was carried out with cross ROSS 308 broiler chickens ranging in age from 1–42 days (n  = 300). It was concluded that the combination of oils in broiler chicken feed for producing enriched composition meat is 1.0% flax seed, 1.0% rapeseed and 2.0% soybean oils and 0.1% carotenoids complex. Use of the composition resulted in broiler chicken meat with 27.4% ω–6 and with 8.3% ω–3 fatty acids in total lipids, which is about 3.9% and 3.2 % higher than in the commercial product. Poultry organism metabolic processes are essential factors that determine the carryover levels of fatty acids and carotenoids from feed to meat, and it is impossible to precisely evaluate and calculate these physiological processes in organisms, economically. In the trial, the expense of feed consumption per 1,000 broiler chickens was higher than by using commercial feed but increased the broiler chickens’ live weight, providing a possible 15% increase in total sales revenues for 1,000 broiler chickens. The tested combination of oils resulted in increased levels of ω–6 and ω–3 fatty acids in broiler chickens’ tissue: as a result, income was higher in the experimental group.

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662-667 D. Matt, E. Veromann and A. Luik
Effect of housing systems on biochemical composition of chicken eggs
Abstract |
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Effect of housing systems on biochemical composition of chicken eggs

D. Matt, E. Veromann and A. Luik

Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences,Kreutzwaldi 1, EE51014 Tartu, Estonia; tel: +372 7425 010; e-mail: darja.matt@emu.ee

Abstract:

The aim of this study was to investigate the impact of production system (organic, conventional) on the quality of chicken eggs. Energetic value, carbohydrate, cholesterol, protein, fatty acid, sodium, potassium, phosphorus, dry matter and vitamin contents were evaluated. The mean content of cholesterol was 30%, and potassium 7%, greater in the organic eggs compared with the conventional eggs. No significant difference was found in the content of fatty acids, protein, sodium or dry matter. The organic eggs had considerably lower contents of calcium (2.8 times) compared with eggs from conventional farming. Negligible differences were found in the occurrence of vitamins (vitamin A, vitamin E, vitamin D3). The residues of 45 pesticides and 6 PCB isomers were analyzed in both types of eggs and no residues compounds were found.

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